That was a lovely meal. Cooked some beef brats in chicken stock, with some Yukon Gold potatoes and chopped leeks. In the other cast iron Dutch oven fried up a pound of bacon, then added a pound of quartered mushrooms, and plenty of black pepper, and a handful of thinly sliced shallots. Dried the beef brats and browned them in a skillet, deep, deep brown, to nearly blackened. Finished them off with some red wine, with a nice flambe of the vaporizing grease. 🙂 Sliced them at an angle into quarter inch thick slices and added them to the bacon and mushroom. In the skillet fried up two pounds of boneless skinless chicken thighs with some black pepper and salt, tossed the rest of the red wine in after it, reduced it over high and tossed it all in with the rest of the meat. Finished it off by adding the drained leeks and potatoes.
Final score: no butter was used in this dish (only bacon grease to fry the sausages and chicken) and it was perfectly balanced: 1 pound of bacon, 1 pound of sausages, 2 pounds of chicken thighs, 1 pound of mushrooms, 2 trimmed stalks of leeks, call it a pound, and 3 (large!) Yukon Gold potatoes, for that food pyramid: 4 pounds of meat : 2 pounds of not meat : 1 pound of starches (we had a slice of toasted Italian herb bread from the awesome little Italian restaurant at the top of the hill, 2 blocks from our house: That’s Amore Italian Restaurant).